Low Carb Chicken Cacciatore
Dive into a rich and flavorful dinner with this Low Carb Chicken Cacciatore, a healthier twist on the Italian classic that’s perfect for keto and low-carb diets. Tender, seasoned chicken thighs are seared to golden perfection, then simmered in a vibrant tomato-based sauce with bell peppers, onions, mushrooms, and aromatic herbs like oregano, basil, and thyme. A splash of chicken broth brings depth to the dish, while capers add a delightful burst of tanginess. Finished with fresh parsley, this one-pan recipe is not only satisfying but also easy to prepare, making it a fantastic choice for busy weeknights or elegant entertaining. Ready in under an hour, this wholesome dish is perfect for anyone seeking a nutrient-packed, low-carb comfort meal.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 8 ounces mushrooms, sliced
- 2 tablespoons capers, drained
- 0.25 cup fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear on each side until golden brown, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add chopped onions, and sauté for 2-3 minutes until soft and translucent.
Add sliced bell peppers and garlic to the skillet, and cook for another 2-3 minutes until the peppers start to soften.
Pour in the canned diced tomatoes and chicken broth, scraping the bottom of the pan to release any browned bits.
Stir in dried oregano, dried basil, and dried thyme. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, along with the sliced mushrooms. Ensure they are submerged in the sauce.
Cover the skillet and let it simmer on low heat for about 25 minutes, or until the chicken is fully cooked through.
Add drained capers and cook uncovered for an additional 5 minutes to let the sauce thicken slightly.
Sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4458 mg | 194% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 29.8 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 451 mg | 35% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4316 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
